Honey infused garlic has a permanent spot in my fridge. I’ll have a teaspoon now and again as a cold prevention whenever I feel weak or vulnerable. It works like a charm and has earned my trust as a quick cold remedy as well as a reliable friend and ally in keeping any seasonal cold & flu symptoms at bay. I love to use it as a glaze for meat and veggies or in salad dressings.
Happy New Year Friends!!!
It is so nice to take a little rest to then come back with new energy and a fresh mind. So here I am after my little break! Full of new ideas, hopes and a handful of simple New Year’s resolutions, which hopefully will help me with becoming a better person.
I will be also improving Garlic Matters to make it an even better resource for everything garlic related. Especially recipes, to help you include more of this wonder food in your diet for good flavor and good health.
Have you had a chance to read my post called “How to roast garlic and stay healthy all year”? If you haven’t go ahead and look it up. It explains a lot about my garlic recipes campaign.
Honey infused garlic recipe seems like a really good recipe to start 2018 with because of its simplicity and the qualities it has to offer.
Sweet and mellow garlic cloves soaked in honey boost our natural immune system, soothe sore throat and help with recovery from cold, flu and common respiratory infections. You can eat the cloves straight from the jar or use the garlic honey to sweeten cold drinks or tea. You’ll be surprised how delicious a cold remedy can be! But it goes way beyond that. You can use it in any recipe calling for garlic and honey – I often use it to make simple sweet and sour salad dressings.
Nobody has the time to be unwell. I get it. I’m just like you. But viral infections, cold or flu are not to be ignored and rushed through. If you go down with either of these, make sure to give your body the time to fight it naturally as much as possible for your own as well as common good.
We all want to cure cold and flu fast, but many people still don’t realize that there is no antibiotic that will do this job. Taking antibiotics for flu or cold is foolish and could actually weaken your natural immune system defenses.
This is common knowledge as well as that the global threat of increasing antibiotic resistance is real.
So how can you really protect yourself from cold & flu?
Honey fermented garlic mixture is a great preventative as well as a brilliant natural home remedy you can always turn to. It might not cure your cold overnight, but it is one of the best, quick cold and flu remedies you’ll find in your kitchen.
In terms of protection against seasonal illnesses, prevention is always better than cure. Don’t wait for viruses and infection to strike and take you by surprise. Strengthen your body’s natural defences by including foods like garlic, honey, ginger in your diet.
Here are a few other tips to help you prevent cold and flu:
- Exercise – it strengthens your natural immunity
- Eat and sleep well to provide the basics of your body’s needs (clue: garlic, honey, ginger, turmeric etc.)
- Wash your hands often – good basic hygiene your best friend
- Avoid touching your face if you haven’t washed your hands – most of common infections, cold & flu viruses are spread by hands – keep’em clean!!
Keep and jar of honey infused garlic handy
Garlic and honey have both proven antibacterial and antiseptic properties and are also well known for being a great ally in fighting viral, bacterial and fungal infections. This is why combining them together is a great way to put any cold or flu or their symptoms in double trouble!
You can easily make & keep a jar of this simple natural remedy in your fridge for any emergencies or as a tasty, preventative snack. All you need is some garlic cloves and enough honey to submerge garlic in it. Peel a head of garlic and place cleaned cloves in a jar with a matching lid. Pour the honey over the cloves, seal your jar and let the nature do its job.
Air bubbles in honey infused garlic jar
Your mixture is not spoiled. Air bubbles are perfectly natural and your remedy is perfectly ok to consume. These air bubbles are in fact a side effect of a natural fermentation process. You might remember when I told you a bit about it in the post titled how to make homemade sauerkraut and how to make and keep sourdough starter. Gas bubbles in your Honey Infused Garlic jar represent the same process.
Garlic and honey side effects
I wouldn’t encourage anyone to have more than a combination of 1 – 2 honey infused garlic clove and 1 teaspoon of honey the garlic soaked in a day. In extreme cases, honey infused garlic eaten in excess can cause nausea, heartburn, diarrhea, vomiting, gastric issues, headache and liver issues. You might also want to read this Garlic Side Effects article I published back in time.
If you’re curious about other home remedies with the use of both garlic and honey, check out my Mom’s garlic milk and this delicious turmeric syrup for cough.
A word or two about Botulism prevention
When it comes to preservation of any food it is always best to be safe.
The acidity of honey ranges from a PH of about 3.4 to about 6.1, with an average of 3.9. To prevent botulism you should ensure that your honey infused garlic has a PH lower than 4.6. “Growth of Clostridium botulinum is a risk in low acid foods as defined by having a pH greater than 4.6.” – Wikipedia
The easiest way to check that your honey fermented garlic is safe to consume simply check its acidity with a PH test strip. You can purchase PH test strips at drug stores, health food stores, or online. (And after you checked your garlic honey ferment have some fun with testing the PH of your water or soap as well!)
Your honey fermented garlic should have a PH lower than 4.6. If the PH is higher than 4.6 simply add a teaspoon of apple cider vinegar to the jar, mix it well and leave to sit for an hour or so before testing again.
- 1-2 heads of garlic, cloves peeled
- 1 cup raw honey or enough to submerge the cloves with. It is important to use raw honey to ensure proper fermentation process.
- Place garlic cloves in a clean jar, leaving some room at the top (3 inches is plenty).
- Pour honey into the jar making sure all cloves get coated in honey. Cover the jar with a lid (it doesn’t have to be airtight - a little air access is good in this case) and leave on a plate in a dark cupboard. After a few days you might observe air bubbles in your honey garlic mixture, which is a sign of fermentation process taking place. Release the lid to 'burp' the gases out every few days to also prevent things spilling out. With time, the fermentation process will settle, garlic will turn a little darker, and the honey becomes a bit more liquid.
- The best flavour results are achieved after about 4 weeks. After 4 weeks your honey infused garlic is pretty much ready and can be put away to store in your pantry. You can also place the jar in a refrigerator instead as cold, runny honey is lovely and soothing for a sore throat. Don’t forget to test the PH of your honey ferment before consumption! - check recipe notes below for details.
Honey fermented garlic does not need to be kept refrigerated even after opening.
This recipe is not suitable for children under 1 year old.
To prevent Botulism test that your honey fermented garlic has a PH of 4.6 or lower. You can do it with the use of PH test strips (available to purchase in drug stores, health food stores, or online.) If the PH is higher than 4.6 simply add a teaspoon of apple cider vinegar to the garlic honey jar, mix it well and leave to sit for an hour or so before testing again.